Salmon Tartare With Avocado Mousse - cooking recipe

Ingredients

1 1/2 pounds salmon fillets, cut into 1/4-inch cubes
1 tablespoon extra-virgin olive oil
1 tablespoon fresh lime juice
1 tablespoon fresh orange juice
1 teaspoon freshly ground pink peppercorns
1/2 teaspoon cream of balsamic (balsamic glaze)
2 tablespoons capers
2 tablespoons chopped fresh dill
12 chives
Avocado Mousse:
2 firm-ripe California avocados, chilled
1/8 cup firm-ripe papaya flesh
1 tablespoon fresh lime juice
1 pinch salt
1/3 cup heavy cream, chilled

Preparation

Place salmon in a bowl, preferably wooden. Combine olive oil, lime juice, orange juice, peppercorns, and balsamic cream in a separate bowl. Add dressing, capers, and dill to the salmon. Toss gently but well.
Decorate each plate with 3 chives.
Scoop avocado flesh into a food processor. Add papaya, lime juice, and salt and puree until completely smooth.
Beat cream in a bowl using an electric mixer until stiff peaks form. Fold avocado mixture into cream gently but thoroughly. Avocado mousse can be served in a freestanding gravy boat or placed around tartare on a plate.